“The most sustainable option of packaging is the one who allocates the optimum quantity of material of packaging: neither more, neither less”
Carles Lapeña began his presentation with a horrifying data: according to data of the FAO in Europe wasted the 2011 an average of 270 kg of food. Of these 270 some 170 during the distribution and the rest in the domicile of the consumer. To the phenomenon of the waste of foods adds the remarkable increase of the world-wide trade of foods, that is to say, of the tax of alimentary products that devote to the export. In both cases, the paper of the packaging is of vital importance, since the effective protection of the food in combination with a good caducity plays a decisive paper in the reduction of the wastes, already was by break of the container or by an insufficient caducity. In this sense, Carles put the inciso in the sustainability of the optimum packaging.
An excess of material is unnecessary and medioambientalmente unsustainable, but if for using less plastic “”, the protection of the product is insufficient and the food deteriorates , the result will have been a dispendio of resources very upper to the generated by the own container, and therefore in an irresponsible gestión of resources. The research of innovative solutions that contribute to the reduction of the alimentary waste and optimise the resources, is a fundamental pillar of the mission of Sealed Air.
In matter of protection, the solutions of packaging Cryovac allow to increase the useful life of the foods, at the same time that add suitability to all the chain of value of the product: of the farm to the table. For example, in the case of the cool meat, achieve more than 15 days of caducity when packing in Darfresh with regard to the 6 of the packaging in atmosphere modified. During this period, Darfresh no only protects but it facilitates the process of maduration of the meat, ensuring like this a greater terneza to the consumer.
In the case of the stable background stock exchanges Proaseptic, and thanks to processes of packaging with lower thermal sensors stress of the food during the filled, compared with the processes of traditional sterilisation, achieve some better properties organolépticas that contribute greater flavour and quality for the consumer.
In other words the caducity and the alimentary hygiene are two key appearances in the packaging, but the functionality, the suitability and the quality are the appearances that contribute value added to the final product with regard to the packaging commodity.
